Hazelnut Cookies

Mark Thomas

Susan Willey Spalt Carrboro, NC Shortly after World War II, Spalt's mother, then a new bride, met a German woman who taught her how to make these delectable meringuelike sandwich cookies. "My mother died several years ago," says Spalt. "But when I'm baking these, I can hear her voice saying 'Don't be impatient. You can't hurry these cookies."

In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula, fold in ground hazelnuts, flour, and melted margarine or butter.

When cookies are cool, with small metal spatula, spread thin layer of melted chocolate onto flat side of half of cookies. Top with remaining cookies, flat side down, to make sandwiches. Spoon remaining chocolate into small self-sealing plastic bag; snip 1 corner of bag to make small hole. Squeeze thin lines of chocolate over cookies. Let stand until set.